Ingredients

• 3 tbsp free-from mayo-maize
• 150g fresh spinach
• 2 tsp sriracha chilli sauce
• 4 bagels, halved and toasted
• ¼ red onion (40g), thinly sliced (optional)

For the tofu ‘bacon’

• 25ml soy sauce
• 25ml maple syrup
• 1 tbsp olive oil
• 1 tsp onion or garlic granules
• ½ tsp smoked paprika
• 225g block smoked tofu, cut into 8 slices

For the hash browns

• 350g Maris Piper potatoes, scrubbed, grated and rinsed
• 4 slices (80g) vegan ‘cheese’

For the chickpea patties

• 400g tin chickpeas, drained and rinsed
• ½ tsp turmeric

Directions

1. Preheat the oven to gas 4, 180°C, fan 160°C. To make the 'bacon', whisk the soy sauce, maple syrup, oil, onion or garlic granules and paprika in a bowl. Line a baking tray with a large piece of baking paper and arrange the tofu in a single layer. Pour over the marinade to cover evenly, then fold over the paper to make a loose parcel. Bake for 20 mins, then unwrap and cook for 15-20 mins until all the marinade has been soaked up and the tofu is lightly browned.
2. Meanwhile, make the hash browns. Put the potato in a clean tea towel and twist to wring out excess liquid. Transfer to a bowl and stir in the cornflour; season. Heat the oil in a large, heavy-based frying pan over a medium heat. Add the potato mix to the pan in 4 loose piles and fry, undisturbed, for 8 mins or until browned. Use a spatula to shape into rounds, then flip and cook for 8 mins or until golden. Add an extra ½ tbsp oil if the pan becomes dry. Transfer to a baking tray and top each with a slice of vegan 'cheese' and set aside.
3. To make the chickpea patties, blitz the chickpeas in a food processor until smooth. Add the parsley, turmeric and 1 tbsp mayo-maize. Season to taste, then pulse to combine; it should hold its shape when pressed together. Use your hands to shape the mix into 4 round, flat patties and transfer to the tray with the hash browns. Bake for 5 mins to warm through and melt the 'cheese' on the hash browns.
4. Steam or boil the spinach for 2 mins to wilt. Mix the remaining 2 tbsp mayonnaise with the sriracha in a small bowl.
5. Assemble the bagels, layering the chickpea patties, hash browns, tofu slices and wilted spinach on the bases. Season with pepper and top with the sliced onion (if using), sriracha mayo and the bagel top.